COMPARATIVE PHYSICO-CHEMICAL PROFILE OF ‘VATSANABHA’ (Aconitum ferox, Ranunculaceae) MULA PROCESSED THROUGH COW'S URINE AND COW'S MILK

The yogurt was obtained from a combination of 50% goat's milk and 50% cow's milk with the inclusion of scald fruits of aronia (Aronia melanocarpa), raspberries (Rubus idaeus), strawberry (Fragaria xanassa). Physico-chemical and microbiological indices were determined, according to standard methods, after manufacture and storage, after 1, 5, 10, 15 days. Compared to other samples, yogurt with aronia showed the best values of the dynamics specific to the development of microorganisms: 2.93.107 cfu/ml; the growth rate of lactic acid bacteria at fermentation 0.95 μ; physico-chemical indices: titratable acidity 85 ± 0.078⁰T, pH 4.28 ± 0.002, water activity 0.875 ± 0.025; total dry matter 18.45 ± 0.31%, viscosity 2500 ± 0.023 mPa s, ash content 0.89 ± 0.10% and the optical density 2.531 ± 0.054 nm. Yeasts and molds were not detected in any of the samples. From a physico-chemical point of view, in storage, in all fruit yogurt samples the titratable acidity showed increasing values, pH remaining in the range of permissible values. In storage fruits formed an association to control the microbiological risk and stability of yogurt. Fruit yogurt shows a synergism with Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactococcus lactis subsp lactis biovar diacetilactis. The overall Pearson coefficient (Pc = f(pH and MC) for all fruit yogurt samples is -0.95066.

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Evaluation of the physico-chemical quality of the cheese-based of cow's milk sold in the markets of porto-novo (Benin)

International Journal of Biosciences (IJB) ◽

10.12692/ijb/10.1.210-217 ◽

2017 ◽

Vol 10 (1) ◽

pp. 210-217

Keyword(s):

Cow’S Milk ◽

Chemical Quality ◽

Cow's Milk ◽

Physico Chemical ◽

Porto Novo

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Physico-chemical characterisation of some samples of fresh milk and milk powder

Ovidius University Annals of Chemistry ◽

10.1515/auoc-2015-0010 ◽

2015 ◽

Vol 26 (2) ◽

pp. 57-60

Author(s):

Alina Soceanu ◽

Viorica Popescu ◽

Simona Dobrinas

Keyword(s):

Protein Content ◽

Age Groups ◽

Milk Powder ◽

Chemical Properties ◽

Cow’S Milk ◽

Cow's Milk ◽

Fresh Milk ◽

Physico Chemical ◽

Total Fat ◽

Raw Cow’S Milk

Abstract Milk consumption is important in the diet of all age groups because it provides important nutrients that are essential for humans. Children are the largest consumers of milk, thus, it’s very important that milk is free of toxic compounds that can be harmful for humans. Aim of the study was to determine the physico-chemical characteristics of some samples of milk powder for different stage of baby growing and for some samples of fresh milk: raw cow’s milk, milk trade and UHT type. The following physico-chemical properties: density, pH, acidity, the presence of acetone, enzymes, antiseptics, dry substance, the ash, total fat, saponification and peroxide index, total nitrogen and protein content were determined. Comparing the values of acidity for analyzed samples it can be concluded that the powder milk acidity value is much lower than the fresh milk. The presence of antiseptics and acetone was not identified, and amylase and peroxidase were found only in raw cow's milk. The highest protein content was found for milk powder (27.22%).

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Evaluation of physico-chemical, nutritional and microbiological quality of raw cow's milk usually consumed in the central part of Côte d'Ivoire

African Journal of Food, Agriculture, Nutrition and Development ◽

10.18697/ajfand.58.12165 ◽

2013 ◽

Vol 13 (58) ◽

pp. 7888-7904

Author(s):

KAS Kra ◽

◽

RM Mégnanou ◽

EE Akpa ◽

NE Assidjo ◽

...

Keyword(s):

Protein Content ◽

Cote D'ivoire ◽

Dry Matter ◽

Côte D’Ivoire ◽

Cow’S Milk ◽

Cote D’Ivoire ◽

Cow's Milk ◽

Physico Chemical ◽

Standard Values

Cow’s milk is by far the principal type of milk used throughout the world. Three systems of husbandry in Côte d’Ivoire produce raw milk. This production is always consumed directly by people, mainly children (orphans) although it presents real sanitary risks. In order to evaluate quality of these cow’s milks, several samples were collected during a three month period (April to June 2009) at three cattle farms from where consumers got supplies. Physicochemical, nutritional, microbiological properties of the milks were studied. Results showed that viscosity, dry matter, fat and chloride contents of milk of traditional cows, N’dama and Zebu are higher than the standard values. pH values and acid content of N’dama milks are identical to those of standards. Zebu milk values for these two parameters are higher than standards: 6.59 ± 0.30 > 6.50 ± 0.30 %; 21.0 ± 1.0 > 17.0 ± 1.0 °D, respectively. However, conductivity, protein content, lactose and ash content of these milks are lower than those of standards. Comparing the characteristics of milks from various farms showed that farm C had higher content of fat (5.00 ± 1.18 > 3.25 ± 0.25), titrable acidity (20.40 ± 0.68 > 17.0 ± 1.00), dry matter (174.00 ± 18.42 > 127.50 ± 2.50), chloride (2.66 ± 0.56 > 1.60 ± 0.20) and viscosity (1.60 ± 0.20 > 2.00 ± 0.30) compared with the standard values. There is no significant difference (p >0.05) in viscosity value, chloride and protein contents among the milks of the three farms. Conductivity, ash and protein content showed lower values than those of the standards. Microbiological result showed that all of the raw milks were contaminated, but the milks from farms B and C were more contaminated. Staphylococcus aureus count in milk of these farms were 8 x10 2 and 65 x10 2 cfu/ml, 5.1 x10 5 and 251.2 x10 5 cfu/ml for TVBC and total coliform were 3.85 x10 3 and 6.91 x10 3 cfu/ml. These values are higher than those of the standards . In short, milk produced in the farms has acceptable physico-chemical, nutritional and properties but bad microbiological qualities.

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Production of symbiotic drink of oatmeal and coconut oil

Brazilian Journal of Food Research ◽

10.3895/rebrapa.v7n2.3502 ◽

2016 ◽

Vol 7 (2) ◽

pp. 30

Author(s):

Taise Muraro

Keyword(s):

Coconut Oil ◽

Streptococcus Thermophilus ◽

Typical Result ◽

Cow’S Milk ◽

Soy Milk ◽

Commercial Sample ◽

Cow's Milk ◽

Physico Chemical ◽

Milk Cows ◽

Lactic Bacteria

Oatmeal liquid vegetable protein can be consumed by people intolerant to cow's milk. Produced a vegetable drink using oats as prebiotic and probiotic culture added (Lactobacillus acidophilus LA-5 (1x106UFC/g), Bifidobacterium BB-12 (1x106UFC/g) and Streptococcus thermophilus). Probiotic characteristics were evaluated of microorganisms and its physico-chemical quality. The formulation achieved by fermentation for five hours in an oven kept at a temperature of 42ºc, was characterized and compared to a probiotic yogurt commercial brand of cow's milk and oats. The drink produced presented pH of 4.82, acidity of 0.45%, 2 protein, 34 g/% and vitamin C (antioxidant) 7mg. The viscosity and consistency had typical result of yogurts. These values are similar to those reported in other studies for soy milk yogurts and milk cows. Lactic bacteria used in the preparation of the drink presented resistance to hydrochloric acid in the light of the minimum amounts established by the legislation in force. The prebiotic (oats) maintained the viability of lactic acid bacteria in the top level of the commercial sample, being required to characterize a food as probiotic. This study was obtained a symbiotic product, functional, nutritious and healthy.

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Evolution of the Physico-Chemical Indicators in Curd Processing to Obtain Scalded Paste Cheeses

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Agriculture ◽

10.15835/buasvmcn-agr:6573 ◽

2011 ◽

Vol 68 (2) ◽

Author(s):

Mirela JIMBOREAN ◽

Dorin TIBULCA ◽

Adriana PAUCEAN

Keyword(s):

Technological Process ◽

Manufacturing Technology ◽

Cow’S Milk ◽

Cow's Milk ◽

Cheese Ripening ◽

Chemical Indicators ◽

Physico Chemical ◽

Main Protein

The presented research aimed to study the variation of the physico-chemical indicators in processing the curd for obtaining cheeses with scalded paste. The samples were monitored during the technological process: after the curd ripening, after scalding during cheese ripening and for the final product. The pressed cheeses fall into the category of cheeses to which the curd scalding operation is being applied, which makes that the main protein – the casein – to get plastic features (stretching in wires) under certain conditions of temperature and pH. Dalia cheese, which we herein refer to, is obtained from cow’s milk, according to the manufacturing technology of scalded paste cheese.

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Microbiological, Physico-Chemical, and Biochemical Changes During the Ripening of a Camembert Cheese Made from Pasteurized Cow’s Milk

Journal of Agricultural and Marine Sciences [JAMS] ◽

10.24200/jams.vol5iss1pp1-7 ◽

2000 ◽

Vol 5 (1) ◽

pp. 1

Author(s):

N. Guizani ◽

M. AI-Mugheiry ◽

M. Al-Ruzeiki

Keyword(s):

Halophilic Bacteria ◽

Cow’S Milk ◽

Total Rate ◽

Ripening Period ◽

Cow's Milk ◽

Physico Chemical ◽

Microbial Group ◽

Camembert Cheese ◽

Typical Variation ◽

Total Bacteria

Camembert cheese was manufactured from pasteurized cow’s milk by the traditional method in order to determine the changes in the microflora, physico-chemical, and biochemical characteristics over 30-day ripening period. The total bacteria counts were high in cheese throughout ripening with lactic acid bacteria being the main microbial group both on the surface as well as in the center of the curd. However, the microbial activity is more important on the surface than in the center. Each group of microorganisms showed a typical variation during ripening on the surface and in the center. External heterogenous microflora, with high population of yeast, molds (mainly P. camemberti), and halophilic bacteria, induced a total rate of proteolysis and lipolysis about 1.5 times greater on the surface than in the curd at the end of ripening. Migration of salt from the curd reached equilibration after 23 days of ripening. A faster decrease in the pH of the surface was observed and a gradient of pH between the surface and the center was maintained during the ripening period.

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